Whether you call it a sub, grinder, hero or hoagie, you can’t dispute that the combination of Italian meats, cheeses, crisp vegetables, oil and vinegar is so very satisfying. And when you spin it into a salad, those flavors come to the fore with the bread—here, homemade croutons—stepping back to add some crisp-chewy punctuation.
Serves 4 to 6
For the croutons:
- 6 ounces country bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
For the dressing:
- 1 large clove garlic, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup olive oil
For the salad:
- 1 large head romaine lettuce, very thinly sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, cored, seeded and very thinly sliced
- 1 small red onion, very thinly sliced
- 4 ounces Applegate Natural Slow-Cooked or Natural Black Forest Ham, halved and thinly sliced
- 2 ounces Applegate Natural Genoa Salami, thinly sliced
- 2 ounces Applegate Natural Provolone Cheese, thinly sliced
- Black olives, for serving
- Pepperoncini, for serving
To make the croutons:
- Preheat the oven to 375°F.
- Toss the bread, olive oil and salt together on a large baking sheet.
- Bake until the croutons are lightly toasted, golden and crisp-chewy, about 10 minutes.
- Remove from the oven and set aside.
To make the dressing:
- Whisk together the garlic, vinegar, oregano, salt and pepper in a small bowl until combined.
- While whisking, slowly add the olive oil and whisk until emulsified. Set aside.
To make the salad:
- Arrange the lettuce on a large platter, and top with the tomatoes, bell pepper, onion, ham, salami and provolone.
- Drizzle the dressing over the salad and top with the croutons.
- Toss together gently and serve with black olives and pepperoncini.
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